If you have seen some of my other recipes, you know my love affair with lemons. I love lemon anything. Be it in savory or sweet dishes, anything with lemon is sure to go well with me. This recipe is a family favorite because it’s super easy to prepare, there’s no pre-baking of the crust and the filling literally takes less than 5 minutes to put together. Plus, the main ingredient is ricotta, another family favorite.
The hardest part of this tart, if you can call it that, is the rolling out the dough and carefully adding it to the pan. They key with that is making sure you have a reasonably cold crust. I refrigerate the crust for a minimum of 1 hour, but you could certainly let it go longer. Prep the crust in the morning, run a few errands and bake the tart upon returning home. The other key step is making sure you don’t overbeat the filling. With 4 eggs in the mix, this can easily go from just right, to a watery, soupy mixture in no time, so just make sure to not overbeat.
I decorate it very plainly with just a few lemon slices and some powdered sugar. You could add strawberries, blueberries or some whipped cream just upon serving. It’s wonderful eaten within the same day, but if you don’t serve the entire tart at once, this needs to be refrigerated.
Ingredients for the crust:
1 cup all purpose flour
3 tablespoons granulated sugar
1/4 teaspoon baking powder
Zest of 1 lemon
1/8 teaspoon salt
4 tablespoons butter, cold and cut up in dices
1 egg, lightly beaten
1 15 oz container while milk ricotta (if the ricotta is watery, drain for 15 minutes)
¼ cup granulated sugar
1 tablespoon limoncello (optional)
Zest of 1 lemon
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